Evidence map›Paper›PMID 40941243›Full record

ArticleFoods (Basel, Switzerland)2025

Effect of Sodium Chloride Concentrations on Processing Characteristics and Quality of Mianpi Made Using Different Wheat Flour-Starch Levels.

Yang Lu, Luo Tang, Shuying Li, Peiling Liu, Ting Chen, Fayin Ye

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Yang LuCollege of Food Science, Southwest University, Chongqing 400715, China.
Luo TangCollege of Food Science, Southwest University, Chongqing 400715, China.
Shuying LiCollege of Food Science, Southwest University, Chongqing 400715, China.
Peiling LiuCollege of Food Science, Southwest University, Chongqing 400715, China.
Ting ChenChongqing Jiulongpo Center for Disease Control and Prevention, Chongqing 400039, China.
Fayin YeCollege of Food Science, Southwest University, Chongqing 400715, China.ORCID 0000-0001-7726-7596

Funding

Chongqing Technological Innovation Alliance for Agricultural Products Processing Industry CTIA-APPI 2024-2-1Demonstration Project of Sichuan Province for the Transfer and Transformation of Scientific and Technological Achievements 2024ZHCG0079
6 · The paper itself

Abstract

Sodium chloride (NaCl) was essential for making mianpi, a traditional Chinese wheat starch gel food. The production process included wheat flour/starch slurry preparation, steaming, cooling, and cutting. This study investigated how NaCl affected both the slurry's properties and the quality of mianpi using three formulations: wheat flour (F100), a 50:50 (

Indexed as

physicochemical propertiesSodium chloride additionstructural characteristics of starchwheat flour–starch mixwheat starch gel food

Identifiers

PMID40941243
PMCPMC12428216

What OpenQuestion holds

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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.